Ingredients

For the Beets

  • 2 lbs (900 g) fresh beets
  • 2 cups (480 ml) white vinegar
  • 1 cup (240 ml) water
  • ½ cup (100 g) granulated sugar
  • 1½ tsp salt
  • 1 tsp whole black peppercorns
  • ½ tsp whole cloves
  • 1 cinnamon stick
  • 2–3 thin slices of onion, optional
  • 1 bay leaf, optional

Equipment

  • Large pot
  • Sharp knife
  • Cutting board
  • 3–4 clean glass jars with lids
  • Large saucepan
  • Slotted spoon or tongs

Instructions

1. Cook the Beets

  1. Wash the beets thoroughly and trim the tops, leaving a little stem attached.
  2. Place the beets in a large pot and cover with water.
  3. Bring to a boil, then reduce the heat and simmer for 30–45 minutes, depending on size.
  4. The beets are ready when a knife slides easily into the center.
  5. Drain and allow them to cool until easy to handle.
  6. Rub or peel away the skins.

2. Slice the Beets

Cut the peeled beets into ½-inch slices or wedges. Set aside.

3. Prepare the Pickling Brine

In a saucepan, combine:

  • Vinegar
  • Water
  • Sugar
  • Salt
  • Black peppercorns
  • Cloves
  • Cinnamon stick
  • Bay leaf

Bring to a gentle boil and stir until the sugar and salt dissolve. Simmer for 3–5 minutes.

4. Fill the Jars

  1. Place the sliced beets into clean jars.
  2. Add a few pieces of onion if using.
  3. Carefully pour the hot pickling liquid over the beets until they are completely covered.
  4. Leave about ½ inch (1–1.5 cm) of space at the top.
  5. Remove obvious air bubbles and wipe the jar rims clean.
  6. Close with clean lids.

5. Refrigerate

Allow the jars to cool slightly, then refrigerate.

For the best flavor, let the beets pickle for at least 24 hours. After 2–3 days, the flavor becomes even richer and more pronounced.